Creamy Berry-Full Polenta
Prep time
Cook time
Total time
Are you sick of oats? I don’t think I’ll ever be, but it is still nice to switch up my grains in the morning. Polenta cooked with nondairy milk is extra creamy and goes wonderfully with warmed berries. Extra points for keeping some Simple Cashew Cream (recipe below) on hand to dollop onto this delicious breakfast.
Recipe type: Breakfast
Cuisine: Italian
Serves: 4 servings
  • 2 cups (470 ml) unsweetened dairy-free milk beverage
  • 1 cup (235 ml) water
  • 1 cup (140 g) polenta grits
  • ¼ cup (60 ml) maple syrup
  • Pinch salt
For the Topping
  • 1 cup (145 g) fresh blueberries
  • 1 cup (140 g) fresh blackberries
  • 2 tablespoons (30 ml) water
  • ¼ cup (60 ml) Simple Cashew Cream (recipe below; omit for nut-free)
  1. In a large pot over medium-high heat, bring the nondairy milk and water to a boil. Stir in the polenta grits, and adjust the heat to medium-low. Cook—covered but vented, stirring occasionally—for 18 to 20 minutes, or until the polenta is creamy. Stir in the maple syrup, and add salt to taste. Keep warm until ready to serve.
  2. While the polenta is cooking, warm the blueberries, blackberries, and water in a small saucepan over medium heat. Bring to a simmer, adjust the heat to medium-low, and cook until the berries start to break down, about 10 minutes. Lightly mash the berries if they are not breaking apart.
  3. Divide the creamy polenta between 4 bowls, and top each with some berry mixture. Dollop 1 tablespoon (15 ml) of Simple Cashew Cream on top of each bowl (if using), and serve warm.
Note: If you do not have fresh berries on hand, frozen will also work. You may have to cook them longer because they retain more water.

Copyright: Reprinted with permissions from Vegan Yack Attack On The Go! by Jackie Sobon. © 2018 Quarto Publishing Group USA Inc. Text © 2018 Jackie Sobon. First Published in 2018 by Fair Winds Press, an imprint of The Quarto Group, 100 Cummings Center, Suite 265-D, Beverly, MA 01915, USA.
Recipe by Go Dairy Free at